Modern Lamb Köfte Bowl with Bulgur and Yoghurt Sauce

• 1 small Yellow onion
• 2 cloves Garlic
• 15 g Fresh parsley
• 300 g Minced lamb
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 ¼ tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 120 g Bulgur
• 1 medium Lemon
• 200 g Greek yogurt
• ½ Cucumber
• 2 medium Tomato
• 1 ½ tsp Sumac

1. Finely grate the onion into a mixing bowl, then grate in the garlic. Finely chop most of the parsley, reserving a little for serving.
2. Add the minced lamb, ground cumin, sweet paprika and 1 tsp of the fine sea salt to the bowl. Mix well with your hands until the mixture feels slightly tacky, then shape into 8 small kofte.
3. Put the bulgur in a saucepan with 240 ml water and 0.25 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 10 minutes; take off the heat and leave covered for 10 minutes.
4. While the bulgur cooks, make the sauce: in a bowl, stir together the Greek yogurt with the juice of half the lemon and a pinch of the sumac. Taste and add a little more lemon juice if you want it sharper.
5. Cut the cucumber and tomatoes into small chunks and put into a bowl. Dress with 1 tbsp of the extra virgin olive oil, the juice of the remaining lemon half, and a pinch of the fine sea salt.
6. Heat the grill to medium-high and brush the kofte lightly with the remaining 1 tbsp extra virgin olive oil. Grill for 8 to 10 minutes, turning every couple of minutes, until browned and cooked through.
7. Fluff the bulgur with a fork and divide between two bowls. Top with the salad and kofte, spoon over the yoghurt sauce, then finish with the remaining sumac and reserved parsley.

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